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Ingredients
- 1 sheet frozen puff pastry, thawed slowly in the refrigerator
- 4-6 Granny Smith apples peeled, halved and cored
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons butter, cut into cubes
Method
- On a floured surface, roll the puff pastry out a little thinner than 1/8-inch.
- Lay on a sheet pan and chill, then cut out 3 to 4-inch disks.
- Cut decorative shapes from the scraps and bake them off to use later.
- Slice the apples extremely thin, preferably on a Japanese mandoline.
- In a small bowl, mix the cinnamon and sugar together.
- Lay pastry disks on a parchment-lined sheet pan and place one cube of butter and a spoonful of cinnamon sugar in the center on each puff pastry disk.
- Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a bee hive shape (save the smaller slices for the top layers).
- The stack should get smaller as you go up higher.
- As you build, sprinkle some cinnamon sugar in between the layers occasionally.
- When you're finished, the stack of apple layers should be about 3-inches high.
- Place a cube of butter on the top and sprinkle the apple stack liberally with cinnamon sugar.
- You can freeze them at this point or bake at 375 till golden brown and tender, about 30 minutes.
